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Wednesday, December 30, 2009

A lot has happened since my last post, with many new ideas (some good and some not so good). I have been considering linking my interest in History and Geography with my love of cooking and baking and cooking, to set up a small touring company specializing in 'gourmet' tours to out-of-the-way vineyards, dairies and special restaurants. It would also include some teaching as I love to teach (even if I am a little burned out teaching Photoshop and the other Adobe programs).At least one of the trips will be a visit to the locak 'shuk', i.e., outdoor farmer's market. The ingredients purchased will later be cooked by the group and consumed in a festive meal full of comeraderie and an appropriately chosen wine. The Tourism Ministry offers a course that lasts about 1 and a half years, costs NIS 20K or so and yields a license at the end to be a registered tour guide. There is another course, given by the Nature Protection Society I still have to check out. I know there is no license with that one but my touring idea is not licensed either. It's mine to make or break by me.This can be either multi-day trips to an area ("Three days in Galilee!!)or a day trip to Mahane Yehuda (the Jerusalem market) followed by a cooking lesson and a great meal.Just to cover my bets until this takes off, I am also going to Tel Aviv tomorrow to interview for a job teaching the Adobe programs with a well-known Israeli company (Mentor). I have offered to teach in English something they don't have yet. I know the owner and hopefully, this will become something that will pay the bills until the touring idea takes off. In the meantime, while things develop, here's a recipes for pan-poached fish that is great in the evening after a long day.

Pour a little olive oil in a large pan and heat until almost smoking. Add the onion and after a minute or so (the onion will be transparent) add the garlic. Swirl this around in the pan in order to flavor the oil. Add the tomato and, still on high heat cook until the juices are quite reduced. This should take about five minutes or so. Only after it has reduced to a thick sauce, lower the heat, and, pushing the sauce aside place the fish on the pan. Cover the fish with the sauce, cover and let it cook four about 6 or seven minutes until the fish flakes easily with a fork.Salt and pepper to taste.

At the same time as you place the fish in the pan, place two medium potatoes (with a small wedge cut out of the top)into the microwave. The small wedge (1/4 inch wide and about 1/2 inch deep) lets the steam out during cooking in the microwave. After 6 or 7 minutes (when the fish is ready) place one potato and half the fish mixture on each plate.

About Me

I have been baking for a long time. Bread mostly, but not only. The whole process from water and yeast in a bowl becoming hot fragrant bread is one of life's great pleasures and mysteries.
Come share this magic with me along with stories of childhood memories and bready adventures from everywhere!